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Hot Chicken Salad

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“This recipe is adapted from 2 from Taste of Home - the best of both worlds”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 cups diced cooked chicken
  • 10 34 ounces condensed cream of chicken soup, undiluted
  • 2 celery ribs, finely chopped
  • 12 cup mayonnaise
  • 12-1 cup broccoli, chopped
  • 4 ounces sliced water chestnuts
  • 2 tablespoons finely chopped onions
  • 1 teaspoon lemon juice
  • 12 cup crushed butter flavored cracker (about 12 crackers)
  • 12 cup crushed potato chips or 12 cup corn flakes
  • 12 cup sliced almonds, toasted
  • salt, to taste
  • pepper, to taste

Directions

  1. In a large bowl, combine the chicken, soup, celery, mayonnaise, broccoli, water chestnuts, lemon juice and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish. Season to taste.
  2. Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips or corn flake crumbs and almonds. Bake 15 minutes longer or until bubbly and lightly browned.

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